Bright, zesty, and ready in about 20 minutes, Lemon Capellini Salad is a fast pasta side that tastes like spring. I make it often for weeknight dinners and potlucks because the capellini soaks up lemon and olive oil without getting heavy, and if you like bright lemon salads, you’ll also enjoy my twist on a feta cranberry chickpea salad with lemon vinaigrette.
Why Make This Recipe
- Light, bright flavor: lemon, olive oil, and fresh herbs keep the salad refreshing rather than creamy or heavy.
- Fast and convenient: cook capellini for 3–4 minutes, chill, and toss; total time under 25 minutes.
- Versatile: serve warm, room temperature, or chilled for picnics and potlucks.
- Nutritious sides: olive oil gives heart-healthy fats and herbs add vitamins and antioxidants.
- Personal note: I love this because it hits bright citrus notes without overpowering proteins, and it pairs well with richer mains and other lemony salads like a fresh lemon parmesan kale salad.
Recipe Overview
Prep time: 10 minutes.
Cook time: 4 minutes (pasta) + 5 minutes for dressing and tossing.
Total time: about 20 minutes.
Servings: 4 as a side.
Difficulty: Easy — basic boiling and whisking.
Method: Boil capellini until al dente, shock in ice water to stop cooking, whisk a lemon-olive oil vinaigrette, then toss with herbs, vegetables, and optional cheese.
My Experience Making This Recipe
I tested this recipe several times to nail the lemon balance and al dente texture. I found that shocking the pasta in ice water stops carryover cooking and preserves the delicate capellini structure. Small tweaks—like reserving a little pasta water—made the dressing cling without turning the salad gluey.
How to Make Lemon Capellini Salad
Start by bringing a large pot of salted water to a rolling boil (use about 1 tablespoon salt per 4 liters/quarts). Cook 8 ounces (about half a standard box) of capellini for 3–4 minutes until firmly al dente, then immediately drain and plunge into an ice bath to stop cooking. Whisk a dressing of 1/3 cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 small minced garlic clove, and 1/2 teaspoon kosher salt; toss the cooled pasta with chopped herbs (1/4 cup each parsley and basil), 1 cup halved cherry tomatoes, and 2 tablespoons reserved pasta water to marry the dressing. The dressing technique follows the approach I use in my Greek summer salad with lemon oregano dressing, where emulsifying lemon and oil with mustard creates a stable vinaigrette.
Expert Tips for Success
- Salt the pasta water well: pasta should taste seasoned from the inside; use about 1 tablespoon kosher salt per 4 quarts of water.
- Reserve pasta water: save 2–4 tablespoons before draining to loosen the dressing and help it cling to strands.
- Stop cooking with an ice bath: shocking at once prevents mushy capellini and keeps the strands separated.
- Zest before juicing: zesting a clean lemon with a microplane yields concentrated flavor; then juice for the dressing. Also try herb-and-lemon ratios similar to this lemon herb couscous summer salad to keep brightness balanced.
- Use a wide bowl and tongs: toss gently in a large, shallow bowl with tongs to coat without breaking the pasta.
How to Serve Lemon Capellini Salad
- As a side for grilled fish or roasted chicken—the lemon complements fatty proteins nicely.
- Make it a light main by adding 6–8 ounces of cooked shrimp, grilled chicken, or chickpeas for a vegetarian boost.
- Serve chilled on a picnic platter topped with shaved Parmesan or crumbled feta and extra lemon wedges for garnish.
- For presentation, twirl portions onto plates with fresh herb sprigs and a drizzle of extra virgin olive oil.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 3 days; keep dressing separate if possible to preserve texture. Do not freeze cooked capellini—freezing breaks the delicate strands and causes a mushy texture; you can freeze the dressing in a sealed jar for up to 1 month. To refresh refrigerated salad, let it sit 10–15 minutes at room temperature, then toss with 1–2 tablespoons fresh lemon juice and a splash of olive oil; if you prefer warm, heat gently in a skillet over low heat for 1–2 minutes, tossing constantly.
Recipe Variations
- Gluten-free: swap capellini for rice vermicelli or a gluten-free angel hair pasta; cook according to package instructions.
- Dairy-free: omit cheese or use a dairy-free Parmesan alternative; the dressing is naturally dairy-free.
- Protein boost: fold in sliced grilled chicken, pan-seared shrimp, or a can of drained chickpeas for a complete meal.
- Mediterranean twist: add 1/3 cup chopped Kalamata olives and 2 tablespoons capers, or roast asparagus and toss it in for a seasonal variation.
Nutritional Highlights
- Heart-healthy fats: extra-virgin olive oil provides monounsaturated fats.
- Herb and vegetable vitamins: parsley, basil, and cherry tomatoes add vitamin C, vitamin K, and antioxidants.
- Allergens: contains wheat (gluten) unless you use a gluten-free pasta; Parmesan adds dairy if included. Aim for a 1–1.5 cup serving as a side portion.
Troubleshooting Common Issues
- Soggy pasta: cook to firm al dente and immediately shock in ice water to halt cooking.
- Dressing won’t coat the pasta: add reserved pasta water a tablespoon at a time and whisk to emulsify.
- Too tart or sharp: balance extra acidity with 1/2 teaspoon honey or increase oil by a tablespoon to soften the lemon bite.
Frequently Asked Questions
Q: Can I make this salad ahead for a party?
A: Yes—make it 2–3 hours ahead, toss with dressing just before serving, and refrigerate. If you must prepare earlier, keep the dressing and pasta separate and combine an hour before serving to maintain texture.
Q: Should I rinse the capellini after cooking?
A: Rinse quickly under cold water only when making a chilled salad to stop cooking; otherwise keep some surface starch if serving warm for the dressing to cling. For this recipe, an ice bath (with a brief rinse) works best.
Q: How do I prevent the capellini from clumping?
A: Toss immediately with a little olive oil after cooling and spread pasta in a single layer to cool quickly; use tongs to gently separate strands when dressing.
Q: Can I substitute other citrus for lemon?
A: Yes—lime or a mix of lemon and orange works, but reduce sweeter citrus quantities by about one-third to avoid overwhelming the savory balance.
Lemon Capellini Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and zesty pasta salad ready in about 20 minutes, perfect for weeknight dinners or potlucks.
Ingredients
- 8 ounces capellini
- 1/3 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small minced garlic clove
- 1/2 teaspoon kosher salt
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1 cup halved cherry tomatoes
- 2 tablespoons reserved pasta water
Instructions
- Bring a large pot of salted water to a rolling boil.
- Cook capellini for 3–4 minutes until al dente, then drain and plunge into an ice water bath to stop cooking.
- Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and kosher salt in a bowl.
- Toss the cooled pasta with chopped herbs, cherry tomatoes, and reserved pasta water to combine.
- Serve immediately or chill for later use.
Notes
For a protein boost, you can add cooked shrimp or grilled chicken. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg